Enchilada Sauce

I came across a new enchilada recipe that looked as thought it might be tasty, and I had all the ingredients at hand, except…

no enchilada sauce?

Well, thanks to da google, I found a nice looking recipe, that with just a few small changes, would work a treat, and went to gather my ingredients… no chili powder?!?


Fortunately, I had a recipe for chili powder and, it, too, is surprisingly flexible – good thing, too, since I was also out of ground cumin; which is not one of my faves, anyways.

Chili Powder:
•2 tsp paprika
•1 tsp Cayenne
•2 tsp oregano
•1 tsp parsley
•2 tbsp garlic powder
•1 tsp curry powder (or cumin)
•2 tsp Colman’s dry mustard

Enchilada Sauce:
•1/4 cup cooking oil
•2 tbsp flour
•1 tsp chili powder
•8 oz can tomato sauce
•1 cup chicken stock
•2 tsp Cajun seasoning
•1 tbsp minced garlic
•1/2 tsp onion powder
•1/4 tsp celery salt
•1 tbsp Sherry Peppers Sauce*

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Stir the chili powder ingredients together until well blended, then stash in a closed jar until needed – like for the enchilada sauce.

To make the sauce, whisk the chili powder together with the salt until nicely blended.

Heat the oil in a large pan over medium heat, then add the chili powder and flour mixture and stir continuously for a couple of minutes.

Add the remaining ingredients and cook, whisking often, for about five more minutes, or until the sauce has thickened nicely.

Go ahead and taste it.

Nice enchilada sauce!

And, for tomorrow…

the enchiladas!




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